This recipe for Butterfinger Cake, by Dot Zimmerman, is from Susie and Beth's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 yellow cake mix 1 can sweetened condensed milk 1 - 12.25 oz. jar butterscotch 1 - 12.25 oz. jar carmel topping topping 1 container cool whip 3 - 4 butterfinger candy bars
Cook cake as directed. Remove from oven and poke holes. Pour condensed milk, butterscotch topping and carmel topping on cake. Cool cake. Top with cool whip and crushed butterfinger candy sprinkled on top.
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